Engineering Properties of Foods
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منابع مشابه
Technological functionality, sensory properties, and nutritional value of pasta products enriched with different dietary fiber resources: a review
Today, due to the interest of consumers in nutritional properties of food, the demands for the production of functional foods have increased. Pasta is one of the most important and high-quality cereals products that has gained a special position for the production of functional foods, due to its high nutritional value, reasonable prices, ease of production and maintenance, and quality stability...
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Legumes and pulses have high nutritive values and functional properties that exert positive effects on health and nutrition. This study developed a novel complementary baby food using germinated mung bean and cowpea as sources of extra nutrients supplemented to the infants (aging 6-12 months). The carbohydrate contents of mung bean and cowpea showed 64.3 and 64.0% reduction, respectively, durin...
متن کاملUse of Magnetic Resonance Imaging in Food Quality Control: A Review
Modern challenges of food science require a new understanding of the determinants of food quality and safety. Application of advanced imaging modalities such as magnetic resonance imaging (MRI) has seen impressive successes and fast growth over the past decade. Since MRI does not have any harmful ionizing radiation, it can be considered as a magnificent tool for the quality control of food prod...
متن کاملUtilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality a...
متن کاملUtilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of Taftoon bread
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study the effect of concentrate of smoked and sun dried raisin at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread were investigated. Results showed that addition of smoked and sun dried raisin improved quality and...
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